The Potential of Using Modified Atmosphere and Cooling for Preserving ‘Bronsi’ and ‘Taboni’ Soft Dates at Rutab Stage

Abstract

The current work investigated the application of modified atmosphere (MA) at 5 and 10% CO₂ percentages, each with 5% O₂ and at 1˚C±0.5 for preserving ‘Bronsi’ and ‘Taboni’ soft dates at Rutab stage. Samples used were naturally ripe (NR) and ripened by inducing method (IR). NR samples were collected ripe and IR fruits were collected at Balah stage from an orchard located in the suburb of the Libyan capital Tripoli, and IR process was made at the laboratory. Samples of the two ripening treatments were kept under above mentioned MA conditions for 13 weeks. Hunter Lab (L, a, b) measurements of skin color and fruit hardness were made at the beginning of storage and repeated at its end, also sensory analysis was made at the end of storage duration. Results showed no significant effects of ripening method and MA on color attributes (L), (a) and (b) in both cultivars. MA affected color and hardness; color was concentrated and hardness decreased in both cultivars, values were significantly lower at the end of the storage period. MA treatments significantly affected color and hardness, fruit hardness significantly decreased for both cultivars after 13 weeks in storage. No significant differences in taste attributes, namely sweetness, acceptance, chewing hardness, and visual color between the two ripening methods were recorded. The study demonstrated the potential of storing NR and IR fruits for extended period using MA condition of 5% CO₂ and 5% O₂ under cold conditions and their application in packaging and handling.    

Keywords: Soft dates, natural ripening, induced ripening, modified atmosphere